new dishes for the fall after the long summer.
-octopus confit with tuscan kale, celery root, blood orange and osetra
-crispy suckling pig with cormandel oysters, fall giardinaire, sunchoke and hazelnuts
-aged pekin duck breast with chestnuts, onion sioubise, golden beets and munich malt
-braised iberico collar with charred leek, roasted turnips, quince and black truffle